Roasting Brussels sprouts is a delicious way to bring out their natural sweetness, and this fall salad is sure to delight just about everyone at Thanksgiving.
Carbohydrates: 20 g
Protein: 3 g
Fat: 11 g
Fiber: 4 g
Sodium: 220 mg
What You Need
1 apple, diced
1 bag of Brussels sprouts (approximately 16 ounces), washed, trimmed, and thinly sliced
½ teaspoon olive oil
¼ cup walnuts, roasted and chopped
¾ cup whole wheat pearl couscous, prepared
¼ cup dried cherries
3 tablespoons olive oil
1 tablespoon plus 1 teaspoon rice wine vinegar
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
How to Make It
1. Preheat oven to 425 degrees.
2. Toss thinly sliced Brussels sprouts with ½ teaspoon olive oil and spread out on baking sheet. Place in oven and roast Brussels sprouts for about 20 minutes, or until tender.
3. While Brussels sprouts are roasting, prepare the vinaigrette. Whisk together olive oil, rice wine vinegar, garlic, Dijon mustard, salt, and pepper. Set aside.
4. Combine the roasted Brussels sprouts, chopped apple, couscous, walnuts, and dried cherries and toss gently with vinaigrette.
Makes 6 servings
Serving size: 1 cup
Registered and licensed dietitians Alexa Sparkman and Anne Wilfong can provide reliable, objective nutrition information, separate facts from fads, and translate the latest scientific findings into easy-to-understand nutrition information. For more information about their nutrition counseling practice, contact Alexa or Anne at 512.257.0898 or SparkmanNutrition.com